Recipe

White chocolate and macadamia cake

Light and fluffy white chocolate and macadamia cake from Australian Women's Weekly.

Apr 30, 2011 2:00pm
  • 55 mins cooking
  • Makes 24 Item
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Ingredients

White chocolate and macadamia cake
  • 125 gram unsalted butter, chopped coarsely
  • 400 gram white eating chocolate, chopped coarsely
  • 3/4 cup (165g) caster (superfine) sugar
  • 4 eggs
  • 2 cup (300g) self-raising flour
  • 1 teaspoon vanilla extract
  • 1 cup (140g) macadamia nuts, chopped finely
  • 2 tablespoon icing sugar

Method

White chocolate and macadamia cake
  • 1
    Preheat oven to 160°C/325°F. Grease 22cm x 30cm (9 inch x 12 inch) lamington pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.
  • 2
    Combine butter and chocolate in medium saucepan; stir over low heat until smooth. Remove from heat; stir in sugar. Cool 10 minutes.
  • 3
    Stir eggs, then sifted flour, extract and nuts into chocolate mixture. Spread mixture into pan. Bake about 30 minutes. Cool slice in pan; dust with sifted icing sugar, then cut into 24 squares.

Notes

Unsalted butter, often called "sweet" butter, simply has no added salt. You can use regular butter in most cakes and baking but it's advisable to stick to unsalted butter when it's specified in delicate toppings, icings and so on.

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